Sunday, December 29, 2013
I know several people who love German chocolate. Some like the cake with coconut icing and some don't. To make the cake without coconut, I make a pecan icing instead or I simply use a chocolate fudge icing and garnish with chocolate shavings and almond slivers. When I make another one I will post a picture. Above however are pics of my German chocolate cupcakes. I wondered one day why we couldn't make German chocolate cupcakes. The coconut icing is so sticky, that's why! So I decided I would fill them instead. I think it turned out very well. Core the cupcakes with an apple corer and fill with your coconut or pecan mixture. Top with frosting as usual.
Using a colander, strain stock into a bowl, then pour back into the pot. This will ensure any tiny bones are no longer in the stock. Add potatoes, carrots, whole green beans (fresh or frozen), and one can of sweet kernel corn to the stock. Stir in either two cups hot water plus 4.66 ounces concentrated chicken stock or two cans of chicken stock. Then add one to two bay leaves, black pepper, thyme, basil, a pinch of paprika, two to three tablespoons olive oil, and at least one heaping tablespoon of dried shallots. Cook on low-medium heat until veggies are tender. Add one 7-ounce bag of fideo cortado pasta and the boneless chicken. Cook until noodles are done. Enjoy.